AIP Garlic Lemon Shrimp

AIP Garlic Lemon Shrimp
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins

We are a shrimp loving family, even my younger kiddos (ok, not the 2 year old...she's still a jerk right now) have to fight for some of these, so, I usually end up doubling this.  

It makes for a great appetizer, on top of a salad, in a taco, on a flip flop...whatever.

Course: Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine: American
Keyword: AIP, Garlic Shrimp, Seafood
Servings: 6
by: Jen Gault |
  • 1 lbs shrimp Beings I can't get fresh out of the water here in AZ, I opt for the already de-veined and cleaned variety
  • 2 tbsp duck fat You can sub this for any other fat of your choice, I've also used bacon fat.
  • 8 cloves minced garlic feel free to use more here, I know I usually do!
  • 1 juice of one lemon
  • 1/2 tsp sumac Can also use paprika if you have reintroduced nightshade spices.
  • salt to taste
  • pepper to taste omit for strict elimination phase
  • 2 tbsp chopped cilantro
  1. Lay out cleaned shrimp and pat to dry.

    In a heavy bottomed pan, on medium low heat, add grease.  Once warmed, add garlic and allow to cook for 1-2 minutes, or until it just begins to turn golden.

    Add lemon juice, sumac, salt and pepper (if reintroduced), let this sweat for a minute or two.  Add shrimp.  This will cook fast, maybe 2 minutes on each side.  

    Remove from pan, drizzle sauce from the pan on top, then garnish with chopped cilantro.  



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